I’m going to let the Tri-City news take this one away, the article does a great job of breaking down the whole business plan. Their Plan has some really cool parts and some I’m concerned about and will break down at a later date… Until then the Tri-City News Presents:
Hot off the heels of the 5th Brewers Row Brewery (Moody Ales side Project Bakery Brewing) and former Callister Brew Team Light Heart Brewing setting up shop in Moody Ales we have another Brick and Mortar starting up.
Fraser Mills Fermentation, the brain child of many of the group behind the successful Tri-Cities Cask Festival has selected a spot on St. John street in Port Moody.
The Location is just two doors down from the current Beyond the Grape Location in the former Yamaha Marine building.
If you aren’t from Port Moody that is a 15 minute walk from the Twin Sails/Yellow Dog hub and 3 minute walk from the skytrain station.
The Brewery will be as eclectic as any brewery in the city, housing not only a 10 hl brewhouse with eleven 10 hl fermentors, 5 brites (where the beer is carbed) and Thirteen 5 hl serving tanks, but a home brew business too. You willbe able to have a beer and then buy the supplies to try and replicate it at home.
Did I mention that beer isn’t the only thing on the menu? Cider, mead and wine may also be produced on site.
Although exciting, this brewery isn’t quite a sure thing, Michael Druce, current Beyond the Grape and Fraser Mills owner pointed out:
“…we will be going before the Port Moody council sometime in March for approval of a temporary use permit to allow us to do liquor manufacturing in a commercial zoning.”
“…we will need public support for a Temporary Use Permit for the location…”
Public support may come in the form of letters to Port Moody Council or Vocal support at a public hearing. If you would like to show Port Moody Public Council your support for another business in Port Moody please send an e-mail to email@example.com
A crack team of influencers got together to give you the goods on the Tri-city beer scene… heres how things shook out!
Beer of the Year – Tri-Cities (PoCo, Port Moody, Coquitlam)
This category had a great Variety of responses but usually lead back to one brewery – Twin Sails.
Heavy Weight Champ is the Champ here!
Best Tasting Room
The Parkside repeats as the best place to craft beer and chill..
Another repeat but can you argue with this branding Kaleidoscope?
Coolest Personality in brewing (Brewer, Blogger, Beer-tender, instagrammer… etc)
Man, Myth and Legend Sea to Sky Beer Guy isn’t even of this region… But he sure has made an impact on it!
Best New Brewery
There were a few new kids on the block (and more to come), but PoCo Brewers North Paw take the “W” here.
Brewery of the Year
There can be only one…
Thanks to these fine people:
Before we get started pretend this page opened like myspace and you are now listening to “Ohio is for Lovers” by Hawthorne Heights… the colour scheme is black and red too… Alright lets do this, this article is not gonna be backed up by stats and references, no for this one I’m gonna ramble until I feel done.
Years ago (this blog has been going on for years! that’s crazy) I wrote a blog about craft beer being Punk Rock, its one of my favourite things I’ve ever written, but it was years ago.
“As I mentioned craft beer is part of a punk rock diy counter culture, it represents a tangible way to reject corporatism, and it is a tangible affordable way to consume art and culture. So sit back and accept some learning.”
Well, just like Punk Rock found a market for their authentisism, and someone else found a way to mass produce it while maximizing profit… we now have the TAKING BACK SUNDAY of Craft Beer.
It shouldn’t get to me but it does! I’ve spent a lot of time learning about the difference between Pilsner and Lager, and how Black Pilsner is not really a style of beer. I’ve enjoyed learning and realized there is more I don’t know about Craft beer than I will ever know. To be honest when new breweries show up with more money than sense I get kind of choked.
Now before some redditor on R/Vancouvercraftbeer tells me to shut up and “talk about a beer I like” or something chill.
I like some pop punk… Seriously, Fall Out Boy’s “DANCE, DANCE” is a banger, and I freakin’ love the early 90’s Simpson’s reference… just don’t mention that when I finally make it to see NOFX. I also like the beer these guys put out with a decent level of consistency.
Its just weird to me when I live in a world where both Storm brewing and 33 exp exist…
33 acres, its beer, not Star Trek The Next Generation’s First season.
its like wait… you know I really used to like D.O.A. but do I also like the Postal Service… wait is the Postal service better…?
The bottom line is who cares? Me, evidently, I think… Drink beer you like and pour one down for the 2nd wave of Craft beer in Vancouver (the first wave was blues or something in this metaphor).
Yes I truly believe the next explosion in Beer will be blended, Wild ales and Wild-ish ales. No, I do not mean that I believe Blended and Wild-ish ales will come to dominate the industry like Hazy IPAs have. I do think Blended and Wild-ish ales will come to form a small fraction of the market to become a small but significant portion of the market though. Before I go any further lets get some Vocab down
Blended Ales “involve[s] a brewer sampling multiple beers and then determining (with specific measurements and careful sensory analysis) the right combination of flavors. In barrel-aged beers, this involves pulling nails from the front of aging barrels and sampling the liquid therein.”
Wild Yeast Yeast actually is present in the air and wind. Exposing beer to the open air and wind will often lead to fermentation. The problem with this method is the yeast strains are often very localized and can be very different, giving what many might consider “off flavours”. Some regions and areas (even buildings) are well known for having very desirable local strains. The most beloved strains are often found in Belgium where a few brewers still consistently wild ferment.
Wild Ale “Wild Ales aren’t necessarily Sour Ales, and Sour Ales aren’t necessarily Wild Ales. What makes a Wild Ale a Wild Ale is just that – the presence of a wild yeast or some other kind of uncontrolled or atypical microflora (“bugs,” if you will). These microflora are used in addition to (or wholly in place of) traditional brewer’s yeast (Saccharomyces Cerevisiae). It isn’t necessarily a requirement that the “wild” fermenting strain be derived from the actual wild – it also can come from a pure culture of some particular bug like Lactobacillus (Lacto), Pediococcus (Pedio) or Brettanomyces (Brett).”
Wild-ish Ale I made up this term to describe beers that are made from lab curated wild strains, so they may taste like true wild ales but they are brewed in a more modern way.
Its important to note that there are no hard-fast rules about these beers and Breweries play with the labeling and naming often. For example it is my understanding that Yellow Dog’s recent Blended Reality release used Barrel-Aged Wild-ish beer BLENDED with a kettle sour. Is that a Wild Blended Ale in a specific sense? No. But, in the broader sense it is Blended and thus a Blended ale, for the purpose of this article I mean Blended Wild Ales in the broader sense.
Why are Blended Ales about to explode (in relative terms)?
Unlike other beers which after fully fermenting and conditioning do not change, blended beers are able to be blended to brewers taste. For example a brewer may brew 1000 litres of beer and put the beer into 3 100 litre oaked barrels, 3 100 litre oaked barrels with raspberries, and the rest in a steel conditioning vessel. When it is time to package the brewer can try each vessel. Each vessel WILL have slight to large differences in flavour body etc. The brewer can taste and blend to intended taste ensuring (to a a much larger degree than a conventional brew) that the beer tastes as she or he intends. In short blending allows for greater quality… and yes some beer is often left on the cutting room floor.
-Barreling at Coalesce and Temporal Artisan Ales
Lets make no bones about it when done well the quality of a blended ale should be very high, but what is also intriguing in the low start up cost of these breweries. Whereas conventional breweries really need stainless steel fermenting tanks which cost in the 10s of thousands of dollars Barrels can be had in the mid hundreds. That is not to say when scaling to larger sizes that the costs of a blended ale brewery aren’t similar to a conventional brewery but rather that in certain circumstances such as a small start up brewery in 1000-3000 sq feet the start up costs can be significantly lower. An example of this is Deep Dark Woods Brewing in Whitehorse Yukon Territory. Another way this happens is when an employee of an existing brewery buys 10-50 barrels, leases space and time on the brewhouse from the brewery and they start a brand, as was the case (or something similar) in Coalesce Brewing and Temporal Brewing.
If you are looking to give these beers a go locally start with both Temporal Artisan Ales and the coming soon Bakery Brewing on Brewers Row . Slightly further a field Deep Dark Woods Brewing in the Yukon Territory. Internationally I recommend Drie Fonteinen, Brasserie Tilquin, and Cantillon!
Another BC beer awards and another night of perhaps too much imbibing… perhaps.
In any case I’m really stoked on this Pod Cast, it features a tonne of interviews with Men and Women who had just won awards and you can feel the excitement coming through.
Take a listen…
I finished watching recorded debates for the Port Moody Election and most of it met my expectations. One specific mention by Steve Milani and Hunter Madsen did scare me though.
What concerns me is the idea of creating a “entertainment district” on Murray street. The creation of an “entertainment district” on Murray Street with restaurants and other spaces would necessitate a rezoning of the area to include commercial and other non-industrial zoning. Commercial zoning is very likely to increase the relative values of leasing any and all properties on Murray street.
Our Breweries have been very successful and have created great brands for themselves as Brewers Row. However, their leases often 5+5 years, are coming to the end of their initial lifespan in the next 5 years or so. If lease costs rise too high they will move. Breweries change location all over BC it has happened in other places, it can happen here..
Even if they decide to stay in order to keep the brand going in Port Moody it is very unlikely they will expand or even keep current level of production at their leased buildings. Imagine a Brewers Row where several brewers have left and the rest really are just pubs, with production moving to Delta or Langley and their living wage jobs with them.
There is a social aspect to this too. There is great concern about losing the community aspect of Port Moody through development. In fact, SFU studies have spoken to fact that region is rapidly losing community. Our breweries are our community Rec Rooms, inviting old, young, new friends and old. Brewery Lounges are one of the few successful stories in creating community. To change the character of the street to incorporate commercial and other non-industrial spaces we will effectively inauthenticate the currently authentic experience of Brewers Row, we will force the brewery’s to artificially change their nature, without a doubt decreasing their community building aspect, and we will meddle in an organic success. Moreover, we will also push out the low-capital mom and pop Food Truck experiences, who are well known for their culinary prowess
By creating an “entertainment district” in Port Moody you stand to suck out the soul of our community, I do not support any “entertainment district” in Port Moody.
I do not endorse Hunter Madsen or Steve Milani.
Check out the latest Pacific Beer Chat Episode where Mike and your 3rd favourite Love to Hate Blogger Chat with one of the founders of the BC Beer awards:
The most tightly packed strip in all of Canada is about to get more tightly packed! Brewers Row is about to Grow to 5 breweries in 400m!
The new kid on the row is actually a sister brewery to Moody Ales, it will be housed in the former Calabria bakery building nestled between big sister Moody Ales and Big neighbour The Parkside Brewery.
The Bakery Brewery will focus on wild and sour barrel aged beers, and is aptly named for both the bakery that it replaces, and yeast being the most important ingredient in Bread and wild/sour beers.
The Brewery will house 50 seats inside and 50 seats on the patio giving it a grand total of 100 seats (and Brewers Row just under 300 patio seats)
The Brewery will also house a 5 BBL system which is more like a top of the line home brew set up than a brewery but fits this project really well.
The Brewery isn’t open yet, but initial offerings are available now at Moody Ales.
I’ll argue ’til the cows come home that the appeal of craft beer is built in large part due to consumer fatigue for consumerism itself, that we are willing to pay more for a product just because we know the profits are going to a neighbour and community member rather than a faceless multi-national. But big business is aware of this too. Hell, small business people who want to become big business people know this. In fact the creation of faux-community or faux-place is big business in marketing.
This commercial really makes it seem like Blue Moon is an independent brewer with an independent founder but its always been owned by Coors, proof:
“Blue Moon Belgian White (branded as Belgian Moon in Canada) is a Belgian-style witbier brewed by MillerCoors under the name the Blue Moon Brewing Co. It was launched in 1995, and was originally brewed in Golden, Colorado.
Originally called Bellyslide Belgian White, the beer was created by Keith Villa, a brewer at the Sandlot Brewery at Coors Field, Denver, Colorado (owned by the Molson Coors Brewing Company). Blue Moon brewed at the Molson Brewery in Montreal, Quebec, Canada is sold in the USA, as well as exported to Europe. Blue Moon Brewing Co. is an entity of Tenth and Blake Beer Company, the craft and import division of MillerCoors.” – https://en.wikipedia.org/wiki/Blue_Moon_(beer)
So to spell it out for you this is common practice in beer… if you want local examples think Stanley Park, Bowen Island, Sneaky Weasel (oh snap the last two are the same brewery).
Anyways, I fear this might be happening locally. A new brewery is setting up in PoCo calling themselves Rec Room brewing (cause people often drink beer in rec rooms! well not if you are of age…)
Here comes the Analysis:
Take a look at the Brew Master posting for Rec Room, https://beermebc.com/job/head-brewmaster-new-brewery-in-poco/
- Utilize skills to craft creative recipes and produce the best, most exciting beers possible
- Select and maintain quality ingredients
Maintains all equipment to “like new” standards
Maintaining the equipment to “like new” standards often requires a mechanic especially if your equipment comes from China.
Create lasting relationships with vendors and customers
Maintaining relationships with anyone is tough when you are cleaning and brewing all day.
Initial and ongoing training of all management and service staff
Cultivate a positive work environment for all staff
Consistently strive to produce new innovative beverage items to fit concept
Takes lead role in developing concept with regards to training material
Brewers aren’t creating training material! They are too busy brewing, cleaning, and ordering brewing supplies… especially in the early going.
- Continually train, develop and motivate quality employees
When you have one, maybe two brewers, beneath you this is little more than marketing speak.
- Ensure high quality of beverage presentation/preparation
This one is fair.
- Consistently increase profitability
How? Profitability in my estimation generally decreases when breweries increase in production… Your highest margins are in beer sold from tasting room and they decrease when you package and distribute. In the city of Port Coquitlam where tasting rooms are maxed out at 35 seats packaging and distribution is key! Thus, profit margins are reduced and reduced until if and when it becomes feasible to purchase a canning room and integrate distribution vertically may 3-5 years in at best. Breweries at this level are few and far between… P49, Central City, Phillips…
Thus, the only way to increase profitability in the short to medium term is to sell more quickly or reduce the cost of established recipes… this in nearly all cases means sacrificing quality.
- Accurate reporting of all costs
- Meet or exceed all budgets
Yea shit happens in a brewery, sometimes your hops don’t give the right flavours, and you need another dry hop addition, sometimes your fermentation get stuck, sometimes you need to dump beer because it taste bad… Also “exceed all budgets” just reads really poorly.
- Ensures all accounts are up to date with no “past due” bills
- Conduct profit analysis where needed
Nope, that’s your production manager/owner/founders job… yea your brewer should be able to give you some number but their background is biology not business.
- Write schedules within budget
Do you guys mean brew schedules?
- Monthly P&L review with ownership group